Thanks J.Q. Louise for participating in a recent holiday culinary workshop at Appleton Farms in Ipswich. This annual theme…. “Gifts From the Farm Kitchen” is a favorite! Read blog here:
Thanks Northshore Magazine for joining us for a super-fun evening of cooking at Appleton Farms, and featuring us in the Back-To-School Issue! View digital edition here:
Thank you Northshore Magazine for including us in this special issue highlighting four local chefs……truly honored! I absolutely love what I do and am so fortunate to connect with such wonderful local farms, food, and people! !Carolyn
Fantastic article about ‘Simple Living” – Jan/Feb 2016 Winter Issue
We look forward to offering canning & preservation workshops throughout the coming season!
Thanks again to Northshore Magazine for inviting us to share some recipes!
HOMEMADE FARMSTAND CIDER DOUGHNUTS
Yield: 12 doughnuts + 12 doughnut holes
3 ½ c. all-purpose flour, plus extra for the work surface
2 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
1/8 tsp. ground nutmeg
4 Tbl. (1/2 stick) unsalted butter, at room temperature
1 c. granulated sugar
2 large eggs
¾ c. fresh apple cider
Vegetable oil for frying
1 c. granulated sugar
1 Tbl. cinnamon
Begin by blending the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl and set aside. Working with an electric mixer, cream the butter with the sugar on medium speed until smooth, light and fluffy. Add the eggs slowly and mix well until completely incorporated (scrape down the sides and bottom of bowl occasionally). On low speed add the apple cider and blend until combined. Add the flour mixture and blend just until a dough comes together.
Line 2 baking sheets with parchment and sprinkle generously with flour. Turn the dough out onto one of the sheets and sprinkle with flour. Flatten the dough using your hands until it is about 1/2” thick, and transfer to the freezer until it has hardened slightly – about 20 minutes. Remove the dough from the freezer and cut out doughnuts using a 3-3 ½” doughnut cutter (a biscuit cutter can also be used along with a 1” round cutter for the center). Transfer doughnuts and holes to the other floured pan as they are cut, cover with plastic and refrigerate for at least 20 minutes or overnight.
Add enough oil in a heavy deep pan to a depth of 3”. Attach a candy thermometer to the inside of pot and heat oil over medium heat until it reaches 350. Prepare a plate lined with a thick layer of paper towels. Also, make the cinnamon-sugar topping by blending the ingredients in a shallow dish. Set aside.
Fry the doughnuts carefully, adding only a few to the pan at a time so as not to overcrowd. Fry until golden brown – about 1 minute – before turning and cooking the other side for another 30-60 seconds (long wooden skewers or two wooden spoon handles work well for this). Remove from the oil onto the paper towels to drain. Wait 1-2 minutes before tossing doughnuts in the cinnamon-sugar mixture.
Thank you Northshore Magazine for featuring us (and our recipes) in your November, 2014 Issue……
“THANKSGIVING ON THE FARM” at Appleton Farms, Ipswich A Trustees of Reservations Property
Editor: Nancy Berry, nshoremag.com
Photographer: Darren Pellegrino, flavourboston.com
Food Stylist: Kelly Upson, kellyupson.com
Prop Stylist: Darcy Hammer, lerevefloraldesign.com
Thanks to Northshore Magazine!